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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Bowls of cilantro lime rice topped with chipotle-marinated seared salmon cubes and a mango, avocado, jalapeno and red onion salsa, with beans, corn and cotija.
Chipotle-marinated sirloin seared in a cast iron skillet and sliced over jasmine rice with sautéed peppers and onions, black beans, corn, tomatoes, romaine and guacamole.
Folded flour tortilla quesadillas filled with adobo-marinated steak, sauteed peppers and onion and Monterey Jack, served with a honey adobo vinaigrette and sour cream for dipping.
Warm rice bowls topped with lime-marinated chipotle steak strips, charred bell peppers and red onion seasoned with the same spice blend, and cool avocado slices.
American, Mexican AmericanDinner, entree, Main Course, main dish45 minServes 4781 kcalEgg-freeHigh Fiber
A sheet pan of chicken breast halves and sliced red, green and yellow bell peppers roasted in a chipotle adobo marinade with garlic, coriander and lime.
Cauliflower roasted in smoky chipotle adobo until crisp at the edges, tucked into corn tortillas with lime crema. A vegetarian taco with plenty of char and heat.
Seasoned sushi rice scattered with miso-baked salmon, pickled mushrooms and lotus root, omelette ribbons and nori. A celebratory Japanese rice bowl with sweet, sour and savoury notes in every bite.
Moist pumpkin muffins warm with pumpkin spice and cinnamon, studded with chocolate chips and finished with a sparkle of coarse sugar. Made for cooler weather.
AmericanAppetizer, Breakfast, Dessert, Main Course, Side Dish, Snack40 minServes 12346 kcalVegetarianRenal
A chilled, layered bar on a chocolate graham crust, with a cream-cheese peanut butter layer, a chocolate pudding layer, and chocolate chips, peanuts and shavings on top.
Cold somyeon noodles are topped with mustard-seasoned shredded chicken and julienned vegetables in a tangy, slushy chicken broth. The peanut butter in the seasoning adds an unexpected richness.
Thin somyeon noodles sit in a chilled, spicy gochujang broth with shredded poached chicken and cucumber. The broth is poured shallow, so every strand is coated rather than drowned.
A slow overnight bake of beef, butter beans, barley and whole potatoes around an onion dumpling, cooked low until everything is tender for a Sabbath lunch.
Main course3 hrServes 61079 kcalEgg-freeHigh Fiber
Cubed steak beef and udon noodles are stir-fried with peppers, onion, and mushrooms in an oyster and tonkatsu sauce. A snowfall of bonito flakes finishes the sizzling plate.
A toasted roll sandwich of chopped seasoned ground beef with bell pepper and melted American cheese, layered with lettuce, tomato, avocado, ketchup and mayonnaise.
Hand-pulled noodles cut into small pieces and tossed with seared lamb, carrots and peas in a glossy soy, rice vinegar and chili paste sauce with cumin and white pepper.
A filo borek layered with minced cured chorizo, goats' cheese and toasted cumin, baked crisp and served with a roasted butternut squash borani, flatbreads and an optional honey drizzle.
A one-pot jambalaya where chicken thighs and Mexican chorizo cook with a frozen pepper, onion and celery mix, the rice is toasted in tomato paste, and everything simmers in broth and diced tomatoes.
A fast Spanish-style stew of sliced chorizo, chickpeas and crushed tomato simmered with smoked paprika, thyme and chicken stock until the sauce thickens.
Sinaloa-style fried masa gorditas spread with refried pinto beans and grated cheese, topped with beer-and-citrus marinated grilled steak, a charred tomato and tomatillo salsa, red onion and cilantro.
A fast skillet chow mein made with ramen cakes, sliced chicken and a coleslaw mix, loosened in the pan and tossed in a soy, oyster and Chinese cooking wine sauce with bean sprouts and green onions.
A fillet of beef marinated overnight in port with garlic, thyme and bay, seared, rolled in mustard and thyme and roasted, served in thick slices under Parmesan pastry stars with a reduced port sauce.
A whole Christmas dinner from one tray: honey, orange and cinnamon turkey pieces wrapped around chipolatas in bacon, roasted with parboiled potatoes, roots, sprouts, chestnuts and stuffing balls. Gravy and cranberry sauce at the side.
Main course2 hr 30 minServes 4389 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
A pork loin roast rubbed with honey, garlic, Dijon mustard, thyme and rosemary, seared and roasted over chicken broth or apple juice, then sliced into medallions.
Rice or Corn Chex, mini pretzels and Bugles tossed with holiday M&M’s, coated in melted white almond bark and topped with red, green and white sprinkles.
Festive sausage rolls filled with port, prune, cranberry and warm spices, baked in puff pastry until golden. Served with a homemade apple and cinnamon chutney, hot or cold.
Pigs in blankets, stuffing balls, Brussels sprouts and leeks roasted in a tin and baked under a mustard Yorkshire pudding batter, served with onion gravy and cranberry sauce.
Chuletas Fritas are Puerto Rican fried pork chops marinated in vinegar, adobo, and sazón, seared until a crust forms, then finished in the oven to 145°F. They stay juicy inside while crisping outside.
Puerto RicanMain Course30 min2 servings125 kcalGluten-freeDairy-freeEgg-freeDiabetic
A chili of seared cubed chuck roast and browned ground beef simmered with peppers, onion, tomato purée, beer and beef broth, finished with black beans and dark red beans.
Cod marinated in a punchy cilantro, ginger and fish sauce blend, roasted over charred cabbage wedges and finished with a mint and cilantro salad. A quick sheet-pan dinner with lime at the table.
Recreate the famous Skyline flavor with this Cincinnati Chili recipe! The spiced beef sauce is simmered, not browned, and served over spaghetti with cheddar and onions.
The famous Cincinnati-style spiced beef sauce, simmered rather than browned with cinnamon, allspice and cloves, spooned over spaghetti with cheddar and diced onion. A regional classic with a fine, saucy texture.